Gelatin is a protein derived from collagen (animal bones and connective tissue). It sets elastic, melt-in-the-mouth gels ideal for custards, panna cotta, and marshmallows.

How does gelatin thicken or gel?

Bloom gelatin in cold water, melt it gently (about 50–60°C), then cool. As it cools, its protein network traps water, forming a gel. Don’t boil—overheating weakens the set.

Can I make a vegan panna cotta without gelatin?

Yes. Use agar agar at about 0.7–0.9%. Boil 1–2 minutes to hydrate agar thoroughly, then chill to set. Agar gels are firmer and more heat-stable than gelatin.

What are reliable starter ratios for common thickeners?

Cornstarch: 1 Tbsp per cup liquid (slurry, then simmer). Gelatin: 0.5–1.5% (soft→firm). Agar: 0.6–1.0% (boil to hydrate). Xanthan: 0.1–0.3% for body (high-shear blend).

Why won’t my gelatin dessert set?

Common causes: under-blooming, boiling/overheating, or raw fruit enzymes (pineapple, kiwi, papaya) breaking down gelatin. Use canned fruit or heat the puree briefly.

Is agar stronger than gelatin?

Per equal percentages, agar sets firmer and remains stable at room temperature. Texture is more brittle; reduce dosage or blend for a softer bite.

How do I avoid xanthan gum clumps?

Dry-blend xanthan with sugar/salt first, then high-shear blend into liquid. No heat is required. Start low (≈0.15%) to avoid slimy mouthfeel.

Can cornstarch thicken acidic fruit sauces?

Yes, but acid and sugar can reduce viscosity. Add the slurry near the end of cooking or consider arrowroot for brighter, clearer fruit sauces.

marshmallows

pectin

vegan

PECTIN-PUFFED VEGAN MARSHMALLOWS

Name: PECTIN-PUFFED VEGAN MARSHMALLOWS
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: International
Ingredients: 1/4 cup water; 2 tbsp. pectin amidated low methoxyl; 1/4 tsp cream of tartar; 3/4 cup sugar; 1/4 cup light corn syrup; 1/4 cup water; 1 tsp vanilla extract; Powdered sugar for dusting

September 9, 2023

SUBSCRIBE TO OUR BLOG

Promotions, new products, and recipes.

Journey into a world where the velvety embrace of marshmallows no longer requires a trace of animal byproducts, and instead, luxuriates in the magic of plants. Our Ethereal Pectin-Puffed Vegan Marshmallows defy convention, harnessing the power of pectin amidated low methoxyl – an ingredient derived from the very heart of fruits. Whether you're seeking an animal-friendly alternative or just eager to explore the innovative avenues of modern gastronomy, this recipe promises a delicate, airy treat that elevates the essence of traditional marshmallows into a realm of pure, vegan delight. Let's dive into a marshmallow experience like no other!

About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

📚 View the complete index of our blog posts

PECTIN-PUFFED VEGAN MARSHMALLOWS

Chef Marvel Cook

Rated 4.0 stars by 4 users

Cuisine

International

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Calories

Ingredients

1/4 cup water
2 tbsp. pectin amidated low methoxyl
1/4 tsp cream of tartar
3/4 cup sugar
1/4 cup light corn syrup
1/4 cup water
1 tsp vanilla extract
Powdered sugar for dusting

View Cart (0) Checkout

Directions

STEP 1. In a small bowl, whisk together the water, pectin amidated low methoxyl, and cream of tartar until well combined. Set aside.
STEP 2. In a small saucepan, combine the sugar, corn syrup, and water and bring to a boil over medium-high heat, stirring occasionally. Cook until the mixture reaches 115°C (240°F) on a candy thermometer.
STEP 3. Remove from heat and carefully pour the hot syrup into the bowl with the pectin mixture. Using an electric mixer, beat on high speed for about 10 minutes or until thick and glossy. Add the vanilla extract and beat for another minute.
STEP 4. Transfer the mixture to a baking dish lined with parchment paper and dusted with powdered sugar. Smooth the top with a wet spatula and dust with more powdered sugar. Refrigerate until set, about an hour.
STEP 5. Cut into pieces and enjoy your vegan marshmallows.

Nutrition

Serving Size: 1 serving (100 g)
per serving: Calories; 79

Amount/Serving % Daily Value

Carbs: 21 grams; 8%
Cholesterol: 0 milligrams; 0%
Fat: 0 grams; 0%
Fiber: 0 grams; 0%
Protein: 0 grams
Saturated Fat: 0 grams; 0%
Sodium: 0 milligrams; 0%
Sugar: 17.1 grams
Vitamin D: 0 micrograms; 0%
Calcium: 0 milligrams; 0%
Iron: 0 milligrams; 0%
Potassium: 14 milligrams; 0%

Related Recipes

Vegan Panna Cotta with Berry Compote

Here's an easy and popular dessert recipe using Kappa Carrageenan: Vegan Panna Cotta.

Mango and Coconut Panna Cotta Recipe

This Mango and Coconut Panna Cotta recipe is a showcase of Agar Agar's incredible ability to create dishes that are as delightful to the palate as ...

VEGAN ORANGE GELATIN

Here is a refreshing and vibrant dessert that captures the essence of sun-kissed oranges in a silky, smooth texture. Using agar agar, a plant-based alternative to traditional gelatin, this recipe ensures a vegan treat that delivers both tantalizing flavor and the perfect wobble.

2 comments

Dec 21, 2023

Anonymous

There are two main types of pectin: high-methoxyl and low-methoxyl. Pectin often requires calcium to activate, especially in the case of low-methoxyl pectin.

High-methoxyl pectin relies on the presence of sugar and acid to form a gel. This type of pectin is commonly used in traditional jam and jelly recipes, where there’s a high concentration of sugar and some form of acid, like lemon juice.

Low-methoxyl pectin, on the other hand, requires calcium ions (Ca2+) to activate and form a gel. This type of pectin can gel with less or no sugar, making it suitable for low-sugar or sugar-free recipes. The calcium ions work by binding with the pectin molecules, facilitating the formation of a network that traps water and forms a gel.

But the amount of calcium needed for low-methoxyl pectin to set properly is quite small and is often present in sufficient quantities in the fruit itself. However, in some cases, additional calcium might be added to ensure proper gelling. This is particularly common in commercial pectin blends designed for home jam making, where the correct balance of pectin, acid, and calcium is essential for the desired gel strength.

Best regards,
Chef Edmund

Dec 21, 2023

Linda

Hi,
Reading the info you have on your site about pectin, says it needs calcium water to activate – why is there none in this vegan marshmallow recipe?

Thank you in advance for your response,

Linda

Not sure which hydrocolloid to use? Try our Selector Tool!

Trending searches

Trending searches

PECTIN-PUFFED VEGAN MARSHMALLOWS